August 08, 2015
"The classic poutine, invented in Quebec, and the example from which all poutines are derived, is a heap of crispy french fries topped by a handful of cheddar curds, and a veal-based sauce. While great fries are important, it is the combination of sauce and curds which makes a poutine a transcendent culinary experience. This recipe, while not the classic, is still a savory, velvety explosion of flavors in your mouth! To save time, you can use store-bought frozen fries instead of using fresh, hand-cut fries."
- Serving Size: 1 (793.8 g)
- Calories 646.7
- Total Fat - 22.4 g
- Saturated Fat - 14 g
- Cholesterol - 62.2 mg
- Sodium - 2289.4 mg
- Total Carbohydrate - 83.1 g
- Dietary Fiber - 11.1 g
- Sugars - 7.5 g
- Protein - 30.3 g
- Calcium - 577.8 mg
- Iron - 3.7 mg
- Vitamin C - 43.7 mg
- Thiamin - 0.4 mg
NOTE: You can also prepare frozen, store bought fries. If so, skip ingredients but follow the cooking steps for the french fries.
Cut potatoes into lengths of about 1⁄4" x 1⁄4" x 4". Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.
Meanwhile, heat butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes.
Add shallot and garlic, and cook, until soft, about 2 minutes.
Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.
Pour oil to a depth of 3" in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.
Drain on paper towels, and let cool for 20 minutes.
Increase temperature to medium-high, and heat oil until it reads 375°. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes.
Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.
Tips & Variations
No special items needed.